Randy Mayor; Jan Gautro
4 servings (serving size: 1 pork chop and 1/4 cup plum mixture)

Aside from seasoning the meat, salt also brings the sweet-savory flavors of the sauce into balance. If you prefer, you can easily substitute chopped dried cherries or cranberries for the blueberries and still get a great-tasting dish. Serve these saucy pork chops alongside rice or couscous.

How to Make It

Step 1

Heat oil in a medium saucepan over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Stir in broth, blueberries, vinegar, molasses, 1/4 teaspoon salt, 1/4 teaspoon pepper, coriander, and plums; bring to a boil. Reduce heat, and simmer 20 minutes or until plums are tender and mixture is thick.

Step 2

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over pork chops. Add pork chops to skillet; cook 2 minutes on each side or until browned. Reduce heat to medium; cook 4 minutes or until done. Remove pork chops from skillet; cover and keep warm. Add plum mixture to skillet; bring to a simmer. Cook 2 minutes, scraping pan to loosen browned bits. Spoon plum mixture over pork. Garnish with parsley, if desired.

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Ratings & Reviews

EllenDeller's Review

October 24, 2011
Without doubt, one of the most delicious pork chop dishes I've ever made--maybe the most delicious! Timing is perfect on chops, and the sauce is really tangy, savory, and well-balanced. Made great use of some plums that were just not going to soften. I did use dried mixed berries (blueberries, cherries, cranberries) instead of 100% blueberries, but that was the only change. Served with mashed potatoes, steamed green beans,and a glass of hard cider (Hornsby's amber) for a real feast.